📝 About This Recipe
A cornerstone of Ashkenazi Jewish tradition, these latkes are the perfect marriage of a lacy, shatteringly crisp exterior and a tender, savory center. By using starchy Russet potatoes and a specific drying technique, we achieve a golden-brown crunch that far surpasses the average pancake. Whether served at a festive Hanukkah celebration or as a decadent weekend brunch, these potato pancakes are a masterclass in simple ingredients transformed by technique.
🥗 Ingredients
The Potato Base
- 2.5 pounds Russet Potatoes (scrubbed and peeled)
- 1 large Yellow Onion (peeled)
- 1 teaspoon Lemon Juice (to prevent oxidation/browning)
The Binder
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup Matzo Meal (can substitute with all-purpose flour or breadcrumbs)
- 1.5 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Baking Powder (for a lighter, fluffier interior)
For Frying
- 1/2 cup Schmaltz (Chicken Fat) or Vegetable Oil (or as needed for a 1/4 inch depth)
Classic Accompaniments
- 1 cup Sour Cream (full fat preferred)
- 1 cup Applesauce (chunky or smooth)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare a large bowl of cold water mixed with the lemon juice. This will keep your potatoes bright and white while you work.
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2
Grate the potatoes and the onion. You can use the coarse side of a box grater for a traditional 'shredded' texture, or a food processor with the grating disk for speed.
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3
Place the shredded potato and onion mixture into a clean kitchen towel or several layers of cheesecloth.
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4
This is the most important step: twist the towel and squeeze with all your might over the sink to remove every drop of moisture possible. Dry potatoes equal crispy latkes!
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5
Let the squeezed-out liquid sit in a bowl for 5 minutes. Carefully pour off the watery liquid, but keep the thick, white paste at the bottom—this is natural potato starch, which helps the latkes bind.
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6
In a large mixing bowl, combine the dried potato/onion shreds, the reserved potato starch, beaten eggs, matzo meal, salt, pepper, and baking powder.
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7
Mix thoroughly with your hands or a large spoon until the ingredients are evenly distributed and the mixture holds together when squeezed.
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8
In a heavy-bottomed cast iron or stainless steel skillet, heat about 1/4 inch of oil/schmaltz over medium-high heat until shimmering.
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9
Test the oil by dropping a small piece of potato in; if it sizzles vigorously immediately, the oil is ready.
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10
Carefully drop mounds of the mixture (about 3 tablespoons each) into the hot oil. Flatten them slightly with the back of a spatula to ensure even cooking.
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11
Fry for 3-4 minutes per side. Resist the urge to flip too early; wait until the edges are deep golden brown and the bottom is crisp.
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12
Flip carefully and fry the other side for another 3 minutes until perfectly bronzed.
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13
Transfer the cooked latkes to a wire rack set over a baking sheet rather than paper towels. This prevents the bottoms from steaming and getting soggy.
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14
Immediately sprinkle with a tiny pinch of extra kosher salt while the oil is still wet on the surface.
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15
Serve immediately while hot and crackling, or keep warm in a 250°F (120°C) oven until the entire batch is finished.
💡 Chef's Tips
Always use Russet (Idaho) potatoes as their high starch content is essential for the structural integrity of the pancake. Never skip the squeezing step; moisture is the enemy of crunch and will cause the latkes to fall apart or steam instead of fry. Don't crowd the pan, as this drops the oil temperature and results in greasy, oil-soaked latkes. If the mixture starts to get watery as it sits while you fry batches, give it a quick stir to re-incorporate the starch. For the most authentic flavor, use a blend of half vegetable oil and half schmaltz (rendered chicken fat).
🍽️ Serving Suggestions
Serve with a generous dollop of cold sour cream and a side of homemade chunky applesauce. Top with a slice of smoked salmon, a smear of cream cheese, and a few capers for a high-end brunch twist. Pair with a crisp, acidic white wine like a Riesling or a cold glass of seltzer with lemon. Serve alongside a bowl of hot brisket gravy for a savory, comforting dinner side. Garnish heavily with fresh chives or dill to cut through the richness of the fried potato.